Molasses Sandwich Cookies

The fam enjoyed these Molasses Sandwich Cookies. I'm not a molasses lover, but even I thought these were good. The marshmallow filling really makes them. I used my regular-sized cookie scoop for these; next time I might use my smallest one, because these cookies turned out very tall and were super filling with regular-sized cookies! They're so good though. Using my medium scoop, I only got 13 cookies out of this recipe (so, 26 single cookies, sandwiched together to make 13).

Molasses Sandwich Cookies  

adapted from I Am Baker

Cookies:

2 ¼ cups (281 g) all-purpose flour
2 teaspoons ground ginger

2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt
¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
1 cup (200 g) brown sugar
1 large egg, room temperature
¼ cup (84 g) molasses
4 tablespoons granulated sugar, for rolling

Filling:

½ cup (1 stick / 113 g) butter, softened
teaspoon almond extract
pinch kosher salt
2 cups (250 g) confectioners' sugar
1 jar (7 ounces) marshmallow creme or fluff

Ginger Cookies:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. In the bowl of a stand mixer with the paddle attachment, mix together the butter and brown sugar until light and fluffy. Beat in the egg and molasses, stopping to scrape down the sides of the bowl as needed.

2. Gradually add the dry ingredients to the molasses mixture. Mix until fully combined. Shape the dough into 1-inch sized balls, rolling them into the granulated sugar. Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly. Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.

Filling:

1. In a large bowl, cream the butter with an electric mixer on medium speed until the butter is light and fluffy, about 2 minutes. Add in the almond extract and salt. Add in the confectioners' sugar, about ½ cup at a time. Once all the sugar is added, mix on high for 2-3 minutes. Once fully combined, fold the marshmallow creme into the frosting by hand with a silicone spatula. Spread the filling on the bottoms of half the cookies and top with the remaining cookies.

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Sugar Cookies Bars

These soft sugar cookie bars from Mel's Kitchen Cafe were everything I wanted- quick, easy, delicious, with a great soft texture. I made them as a Halloween treat, but one could change up the colors of the frosting and the sprinkles to match any holiday. I added almond extract because I really like that in sugar cookies. I added to both the base and the frosting.

Sugar Cookies Bars

adapted from Mel's Kitchen Cafe

Bars:

¾ cup (170 g) salted butter, softened to cool room temperature
¾ cup (159 g) granulated sugar
¼ cup (29 g) powdered sugar
2 large eggs
1 teaspoon vanilla extract

½ teaspoon almond extract, optional
2 ¼ cups (320 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Frosting:

6 tablespoons salted butter, softened
2 ½ cups (285 g) powdered sugar
3 tablespoons milk or cream
¼ teaspoon vanilla extract

½ almond extract

Sprinkles, optional

1.  Preheat oven to 375 degrees F.

2.  For the bars, in a large bowl, cream together the butter, granulated sugar and powdered sugar until light and fluffy. Add the eggs and vanilla and mix for 1-2 minutes. Stir in the almond extract (optional), flour, baking powder and salt. Mix until combined.

3.  Lightly grease a 9X13-inch baking pan with cooking spray or line with parchment paper and grease. Press the sugar cookie dough into an even layer in the bottom of the pan. Bake for 10-13 minutes. Don’t overbake! The bars should have hardly any color around the edges and barely be set in the middle. Let the bars cool completely before frosting.

4.  For the frosting, cream together the butter and powdered sugar until smooth (if the mixture has trouble coming together, add a drop or two of milk). Add in the vanilla, milk or cream, and food coloring (if using), and mix until the frosting is light and fluffy, 1-2 minutes. Spread the frosting over the cooled bars and top with sprinkles.

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Halloween Mummy Cookies

Mummy Cookies! You can make any fave cookie recipe into mummy cookies with some white frosting (it helps to have a #46 Wilton tip, too) and candy eyes. Just fill a piping bag with frosting, and make zig-zags on your cookies, then stick the eyes on. I chose these drop sugar cookies and the frosting that goes with that recipe. I cut the recipe in half, though, because I wanted to make regular-size cookies, and not have 60 of them. 

Halloween Mummy Cookies

Favorite drop sugar cookies (like these; can cut recipe in half)

White Frosting (recipe here; can cut in half)

Candy Eyes

1. Bake and cool the cookies. Make the frosting. 

2. Fit a piping bag (I use disposable ones) with a #46 Wilton tip or similar. Fill your piping bag with frosting. Pipe zig-zags onto your cooled cookies (like shown). Before the frosting has set, place your candy eyes near the top of each cookie. Let set, and enjoy!

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Chai Sugar Cookies

Happy first day of fall!!  I finally had some time to bake today after a month. And it fell on the first day of fall- how perfect. I've had these cookies bookmarked for a long time. They're a version of Joy the Baker's cookies that Taylor Swift turned into fall-inspired cookies by adding chai spices (cinnamon, ginger, nutmeg, cloves, etc.... all classic fall spices). These were fun to make, the texture is good- and the flavor of both the spices and the glaze really makes it. If you have fresh nutmeg, grate it over the top for an extra boost of flavor. I used milk for the glaze, but one can also use eggnog for that flavor (I can't get eggnog until November... maybe I'll try these again then). 

Note: I used too much milk in the glaze, so it ran all over like you see in the pics. It's supposed to stay put in a neat little circle in the middle. I really like how these turned out, though! 

Chai Sugar Cookies

from Joy the Baker

For the Cookies:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable oil (like sunflower oil)
1/2 cup (100 grams) granulated sugar
1/2 cup powdered sugar
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
Pinch of fresh cracked black pepper
1 large egg
2 teaspoons of vanilla extract 
2 cups (250 grams) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
Cinnamon sugar for rolling

For the Glaze:

1 1/2 cups (180 grams) powdered sugar
1/4 teaspoon ground nutmeg, plus more for sprinkling the top of the cookies
3 tablespoons whole milk or eggnog (start with 2.5 and add more if needed)

1.  Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the oil. It may not fully incorporate with the butter, but that’s ok. Add the granulated sugar, powdered sugar, and all of the spices. Beat to combine. Add the egg and vanilla, beating on medium speed until completely incorporated.

2. Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low. The dough will be soft. Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.

3. For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie. Sprinkle each cookie dough with cinnamon sugar. (Optional- I forgot on some of them and they are fine.) 

4. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.

5. In a medium bowl, whisk together the glaze ingredients to thick but spreadable. Spread each cooled cookie with glaze just over the center, leaving the edges of the cookie free of glaze. (Or just glop it on like I did.) Sprinkle with a bit of fresh nutmeg if you have it. Store cookies in an airtight container at room temperature for up to 4 days.

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Merry Christmas!

My daughter really wanted to make cut-out sugar cookies for Christmas, so we made these yesterday on Christmas Eve.  Then the whole fam got involved in frosting and decorating them.  It was a good time! This is a recipe from Mel's Kitchen Cafe.  I just used a regular buttercream for the frosting.  One thing Mel mentioned was to make sure you don't roll these out too thin or they won't be very good.  I rolled some out thicker than I thought I should and those were the best.  These are so good with frosting! It's been years since I made roll-out cookies but these weren't as hard as I thought they'd be. 

Roll-Out Sugar Cookies
adapted from Mel's Kitchen Cafe
Makes: a lot!! 

Cookies:

1 1/2 cups (3 sticks, 12 ounces) butter, softened to cool room temperature
1 1/2 cups (11.25 ounces) granulated sugar
1/2 cup (2 ounces) powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract (optional)
5 cups (25 ounces) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Buttercream Frosting:

1 cup (2 sticks) salted butter

2 pounds powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

milk, to taste

1.  Preheat oven to 400 degrees (if baking right away).  In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, and almond extract; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

2.  The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away (if it seems too sticky add another 1/4 cup flour or refrigerate for an hour or so-I opted to refrigerate). Dust a counter with powdered sugar or flour and roll the dough to desired thickness (1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. (Re-rolling the scraps is fine.) Place the cookies on a lined or lightly greased baking sheet. Bake for 6-8 minutes.  The cookies won’t appear browned on top (or on bottom) when they are done baking so don’t let them overbake! If the first batch is even slightly browned on the top or bottom, decrease the bake time by 30-60 seconds. 

3.  Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. (There are more freezing instructions on the original recipe. I've never frozen these.)

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Peanut Butter Texas Sheet Cake

I loved this Peanut Butter Sheet cake.  I especially loved that the right size pan fit in my tiny oven! You need an 11x17 pan for this.  That's just a regular cookie sheet I use all the time.  The sides aren't even super high, and it still worked great.  Texas sheet cakes don't rise super high anyway.  I had never thought about making a peanut butter one until I saw it on Mel's Kitchen Cafe.  I'm so glad I spotted this recipe!

Peanut Butter Texas Sheet Cake

adapted from Mel's Kitchen Cafe

2 cups sugar
2 cups flour
2 large eggs
1 teaspoon baking soda
1 cup sour cream, light or regular
2/3 cup creamy peanut butter
1 cup butter
1 cup water

FROSTING:
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

1.  Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a large mixing bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 11X17 inch sheet/jellyroll pan.  Bake 20 minutes or until a toothpick inserted in the center comes out clean.

2.  For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. (If you want the frosting lump-free, sift the powdered sugar.  I didn't do this, obviously.)  Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.  Let the cake and frosting cool completely. Cut into pieces and serve.

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Brownie Cupcakes with Peanut Butter Frosting

Oh wow, these were SO good.  Especially the frosting.  I started a new job in January, plus I teach Zumba occasionally now, and I haven't had time to bake at all recently (or cook, a lot of nights).  But I really wanted to try this recipe so I made it recently.  I was glad I did- it was just so good.  I guess I can only say that so many times.  But, you've gotta try this recipe.  At least try the frosting if you have a PB frosting need.  I LOVED the frosting. 

Brownie Cupcakes with Peanut Butter Frosting
adapted from Mel's Kitchen Cafe

BROWNIE CUPCAKES:
1 cup butter (2 sticks, 8 ounces)
1/2 cup (3 ounces) semisweet chocolate chips
1 1/2 cups (11.25 ounces) lightly packed brown sugar
1 tablespoon vanilla extract
3 large eggs
1 cup (5 ounces) all-purpose flour
3/4 cup (2.25 ounces) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt

PEANUT BUTTER FROSTING:
6 tablespoons (3 ounces) butter, softened
3/4 cup (6.75 ounces) creamy peanut butter
2 cups (8 ounces) powdered sugar
Pinch of salt
1/2 teaspoon vanilla extract
1/4 cup heavy cream, plus more if needed for consistency
Mini peanut butter cups for garnish (optional)

1.  Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and set aside (if you only have one muffin tin, you can halve the recipe or bake in two separate batches).

2.  For the cupcakes, in a large microwave-safe bowl, add the butter and chocolate chips. Microwave for one minute intervals, stirring in between, until the mixture is melted and smooth. Add the brown sugar and vanilla and mix (will appear grainy). Add the eggs and mix until well-combined.

3.  In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add to the wet ingredients and mix until just incorporated and no dry streaks remain.

4.  Divide the batter evenly among the prepared muffin tins, filling the cups about 2/3 full. Bake for 10-12 minutes until they are no longer jiggly in the center (don't overbake or the texture might be crumbly- better just slightly underbaked than a little overbaked. Check them early.)  Let the cupcakes cool for a few minutes in the pan before removing them to a wire rack to cool completely.

5.  For the frosting, in a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the butter and peanut butter until creamy and smooth, 1-2 minutes. Add the powdered sugar and mix on low speed until it is mostly incorporated. Add the salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting. (I did need additional cream.)

6.  Frost the cooled cupcakes and garnish with a peanut butter cup, if desired. (I didn't use a PB cup, and I decorated with a disposable pastry bag + a 1M Wilton tip.)

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Big Fat Sugar Cookies

Happy Valentine's Day! I made these cookies for my daughter's bake sale two days ago, and they were SUPER popular.  I almost wish I'd made them smaller so they would have gone farther.  But they were good this way.  I used my biggest cookie scoop which holds 3 Tablespoons.  They are so big and fat; so good.  People were really excited about them- lol!  Next time, if I made these for my fam, I'd use a regular cookie scoop and make them a little smaller- eating a big one was like a whole meal!!

Big Fat Sugar Cookies
adapted from Mel's Kitchen Cafe

1 cup butter (8 ounces, 16 tablespoons), softened
3/4 cup neutral-flavored oil, like sunflower, avocado, or canola
1 1/4 cups (9.25 ounces) granulated sugar
3/4 cup (3 ounces) powdered sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons sour cream
2 large eggs
1 teaspoon vanilla extract 
5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)
Granulated sugar for pressing the cookies

FROSTING:
3/4 cup (6 ounces, 12 tablespoons) butter, softened
2 tablespoons sour cream
1 teaspoon vanilla extract
6 cups (24 ounces) powdered sugar
1-2 tablespoons cream or milk

1.  Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.

2.  In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.

3.  Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.  Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.

4.  Scoop the dough into about 3-tablespoon sized portions (I use my biggest cookie scoop and got around 32 cookies) and roll into balls. Place several inches apart on the prepared baking sheets. (They WILL spread a bit! I could only really put 9 or less on each baking sheet.)  Add about 1/3 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. Press them between 1/4- and 1/2-inch thick.

5.  Bake the cookies for 8-10 minutes until just set. Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly.  

6.  Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.

7.  For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream/milk, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.  Frost the cooled cookies and decorate with sprinkles, if desired.

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Halloween Spider Cupcakes

 We made these cute Halloween cupcakes for a party this weekend.  I got the idea from some cookies on Allrecipes.  You're supposed to use Lindt truffles cut in half, but I couldn't find any, so I used some German chocolates that were, funnily enough, wrapped up to look like spiders.  So I had my son unwrap all the spider chocolates to then use to decorate as spiders on these cupcakes.  Lol. 

You just place the chocolates on top of frosted cupcakes (before the frosting sets).  Then use a bit of frosting to stick the candy eyes on, and use chocolate frosting to form the legs.  Pipe it from a sandwich bag with a tiny corner cut off.

Halloween Spider Cupcakes
idea from Allrecipes

cupcakes
orange frosting
Round chocolates (or Lindt balls truffles cut in half)
candy eyeballs
chocolate frosting (a small amount; or use Nutella)

1.  Frost the cupcakes orange.  Place a chocolate in the middle of each one.  Use a dab of frosting to secure two candy eyeballs to each chocolate.  Use chocolate frosting to make legs.  To pipe legs, spoon a small amount of chocolate frosting (or Nutella) into a ziploc sandwich bag and snip off one small corner.  Pipe 4 legs on each side. 

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Candy Cane Shortbread Bars

I loved these bars.  They're very similar in taste to these cute little Peppermint Meltaways, but making anything in bar form is just so much easier and faster.  The original recipe called for melted white chocolate to be put on top of the frosting, but I thought that was just overkill.  And I love white chocolate.  I left it off, and these bars were wonderful without it.  I found crushed candy canes in a bag this year, and I'm so excited, because that's the worst part of making a recipe like this.  The candy cane bits don't look as vibrant as ones you crush yourself, but I'm ok with it.

Candy Cane Shortbread Bars
adapted from Taste of Home
Makes one 9x13 pan

1 cup butter, softened
1 cup packed brown sugar
1 large egg yolk
1-1/2 teaspoons peppermint extract
2 cups all-purpose flour

BUTTERCREAM:
2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons 2% milk
1/2 teaspoon peppermint extract

TOPPING:
3/4 cup crushed candy canes (or a bit less)

1.  Preheat oven to 350°F. Grease a 13x9-in. baking pan.  

2.  In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan. Bake 15-19 minutes or until edges are brown. Cool completely in pan on a wire rack.

3.  In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Sprinkle with crushed candy canes; let stand until set (press candy canes lightly into frosting with your hand or the back of a big serving spoon). Cut into bars. 

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Fudgy Frosted Brownies

I wanted an easy, fudgy brownie recipe, so I combined two I already have on my blog.  It was perfect. The base used less flour, and the icing soaked into the brownie, making it so fudgy and moist they almost fell apart.  But it was a good thing.  These had great texture and flavor.

Happy Pi Day, btw.  I didn't make any new recipes today; we're having pizza delivered and I made pies that I've put on this site before, so no new post for Pi Day.

Fudgy Frosted Brownies

adapted from here and here

1 cup butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup dutch processed cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Frosting:
¼ cup butter, room temperature*
¼ cup cocoa powder
¼ cup milk
2½ cups powdered sugar

1. Heat oven to 350°F. Grease a 9 x 13 pan with cooking spray. Set aside.

2. Place butter in medium saucepan on the stove. Heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Pour batter into prepared pan.

3. Bake for 25-30 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. (Mine were perfect in 25 minutes.)

4.  While the brownies are baking, prepare your frosting by beating the butter and cocoa powder together. Add in milk and powdered sugar and beat until smooth. Allow the brownies to cool for about 10-15 minutes and then spread on frosting. The brownies will still be warm. Allow brownies to cool completely before cutting into squares. (*You can melt the butter instead and mix the frosting right in the saucepan, if desired.  That's what I did for the batch in the pictures.)

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Dulce de Leche Cupcakes

These were good and a fun little baking project one day.  I don't bake nearly as often as I used to.  I haven't make cupcakes in forever.  But I had to make these Joy the Baker Dulce de Leche ones.  The frosting on these was so soft; maybe because I used Neufchatel cheese instead of regular cream cheese.  I just stored them in the fridge, and had to be happy with melty-looking piping.

I used some canned Portuguese Dulce de Leche my friend sent me when she visited Portugal.  :) I miss getting the good Portuguese stuff.  I can only find it here in Italy in international stores. (Which is better than nothing!)

Dulce de Leche Cupcakes
adapted from Joy the Baker
yield: 2 dozen

For the Cupcakes:
3 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 1/2 cup buttermilk

For the Frosting:
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 cup dulce de leche, plus more for drizzling
1/4 teaspoon salt
2 to 3 cups powdered sugar

1.  Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line two cupcake pans with paper or foil liners. Set aside.

2.  In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.

3.  In the bowl of an electric stand mixer fitted with a paddle attachment, add butter and sugars. Beat on medium speed until fluffy and pale brown, about 3 minutes. Stop the mixer, scrape down the sides of the bowl and add one egg. Beat on medium for one minute. Add the remaining eggs, one at a time, beating for one minute between each addition. Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.

4.  Add half of the flour mixture to the egg and butter mixture. Beat on low speed and slowly drizzle in the buttermilk. Beat until just incorporated. Stop the mixer, scrape down the bowl and add the rest of the dry ingredients. Beat on low speed until just incorporated. Remove the bowl from the stand mixer and finish incorporating with a spatula. Try not to over mix the mixture.

5.  Divide the batter between the prepared cupcake pans, filling each liner about two thirds full. Bake for 18 to 20 minutes or until a cake tester inserted in the center of one of the cakes comes out clean. Let rest in the cupcake pans before removing to a wire rack to cool completely. Cupcakes should be completely cooled before frosting.

To make the frosting:
1.  Place cream cheese in the bowl of an electric stand mixer. Beat on medium speed for about 30 seconds, until very soft and pliable. Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche. Beat on medium speed until well incorporated. Stop the mixer and add the salt and powdered sugar. Beat on medium speed for about 3 minutes, until fluffy and lighter in color. Generously spoon frosting on top of cupcakes, or use a large frosting tip to pipe on frosting.

For garnish, heat a few spoonfuls of dulce de leche of a low flame until just pourable or in the microwave. Then  drizzle it over the cupcakes and top with a few sprinkles or some sea salt. Store the cupcakes in the fridge for an hour to chill the frosting slightly.

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